Happy almost Halloween! Holidays are such a fun time of the year, and one of my all time favorite parts of them is baking. I LOVE baking. Whether it be a cake, dessert, trifle, cookies, you name it, I love to bake it. It’s also so much fun baking for other people.

For Halloween, I wanted to make some cute little ghost cookies. I decided to do homemade chocolate chip cookies with icing to decorate. Ya know, similiar to those delicious ones from The Great American Cookie Store? Don’t hate me, but I way prefer a good chocolate chip cookie over a sugar cookie anyday. Normally, I would use my own chocolate chip cookie receipe, but for these cookies, I decided to use a receipe that everybody knows and loves – the one on the back of the Nestle morsel bag. But here’s what I didn’t differently.

Let me start by saying, these cookies tasted NEAR idential to the ones from the Great American Cookie store. They were sooo delicious. Just ask all my parents and in-laws who I handed them all off too. Ha! My husband and I couldn’t possibly eat all of these that I made. But this is because I also made two batches because I was scared the first batch wouldn’t cut out enough. Silly me!

| Steps to baking these cookies – the easy way |

1 // preheat the oven to 375 degrees

2 // mix ingredients per the back of the Nestle bag. Note: I added an extra tsp of the Vanilla Extract for extra flavor. I also used unsalted butter instead of salted. I also used dark brown sugar instead of light brown sugar, it gives a better taste to the cookies than the light brown – in my opinion. One last thing, make sure you put more morsels than what it calls for, you’ll thank me later.
3 // on a baking sheet, roll parchment paper out to fit the size of the pan (I used the largest pan I had)
4 // spread the cookie dough batter on top of the parchment paper into a large rectangle, as even as possible.
5 // bake until the top is golden brown and the edges get a little crispy ( you won’t use this part anyway – in case it’s thickier, this will help make sure it’s baked well & through)
6 // let cool on the pan for approximately 7 – 10 minutes then transfer to either a cooling rack or on your countertop (I did this by leaving the giant cookie on the parchment paper and gently picking the parchment paper up by each side)
7 // once cooled down a little more, use your cookie cutter to cut out your cookies (I bought this one). As you cut them out, set them aside onto another tray (I used a large cutting board since this is also where I iced them)
8 // time to icing the cookies! The best icing in the world (and bakery grade) is from either Sam’s or Costco. They sell Buttercreme icing by the tub and you can choose from either white or a colored tub (like pink icing). This is the icing here and it’s the best ever. I recommend getting white icing so you can use dye to make the perfect colors you are looking for! Shop all the tools I used below.
9 // after the cookies are iced, put these edible eyes on them to give your cookies some life!
10 // time to eat! You’ve made the yummiest cookies & it’s time to enjoy! Save the kitchen mess for later!

| tools I used to icing my cookies |

| Halloween cookie cutters & edible eye set |

What’s so great about this receipe, is that you can make them for any occasion. I’ve made these before using little round cookie cutters for someone’s birthday! They are delicious, pretty easy to bake, and fun to decorate! Happy baking!